Tortelli Lucchese

Tortelli Lucchese

 

    This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection.  Tortelli Lucchese.

Ingredients:

• 1lb ground pork
• 2 cups chopped salumi or mortadella 
• 1/2 cup pecorino cheese
• 1/2 cup breadcrumbs
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• 1/2 tsp fresh sage
• 1 egg
• 1 can crushed tomatoes
• Salt/pepper
• Fresh pasta dough
• Olive oil

1. Make fresh pasta dough link below to post.

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.

3. Remove half the mixture and place into food processor or blender.

4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. 

5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. 

6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. 

7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.

Original from Lucca

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4+

Orange Cardamom Cookies

 

Orange Cardamom Cookies

    For this recipe I searched online and found a similar one but added my own touches to make them individual. These were packed full of citrus flavor with just enough of that herbal, spicy, warmth kick from the fresh cardamom and ginger. Give them a try, it was pretty simple and delicious. Orange Cardamom Cookies.

Ingredients: 

• 1/2 cup soft butter
• 1/2 cup sugar
• 1 egg
• 1 tsp fresh cardamom 
• 1 tsp ground ginger
• 1/2 squeezed orange juice
• 2 tbs orange zest
• 1 3/4 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup milk

Icing:

• 1/2 squeezed orange juice
• 1/4 tsp fresh cardamom
• 1 tsp ground ginger
• Powdered sugar

1. In a stand mixer combine butter and sugar until smooth and creamy.

2. Mix in egg, orange juice, zest, cardamom, and ginger.

3. In a sperate bowl sift together the flour, baking powder, and salt. Mix in gradually to the butter mixture until a soft dough forms.

4. Mix in the milk. Turn out onto the table top and wrap into plastic wrap and put into the fridge for 30 minutes.

5. Preheat oven to 350 degree F. Take dough out of the fridge and lightly spray hands with cooking spray. Roll into balls and place onto a greased baking sheet. Bake for 12 minutes until they start to brown on bottom.

6. Meanwhile make the icing by combining some powdered sugar, the other orange juice, cardamom and ginger until a creamy, yet an easy drizzle mixture occurs.

7. Cool the cookies and ice as you please.

These little soft cookies were perfect. Great flavor combination of the orange, cardamom and ginger. Definitely will make these again.

Prep Time: 15 minutes

Cook Time: 12 minutes

Serves: Makes about 2 dozen. 

Spaghetti Aglio, Olio, e Peperoncini

 

Spaghetti Aglio, Olio, e Peperoncini

(Garlic, Oil, and Chili peppers)

     A traditional Italian pasta dish that you will find in almost every region of Italy. Extremely simple, 3-4 ingredients, but still so delicious and one of the most famous pasta dishes that Italy has given to society. This dish is so much better too with fresh made pasta. Give it a try. Spaghetti Aglio, Olio, e Peperoncini.

Ingredients:

• Olive Oil
• 2-3 cloves fresh garlic
• Crushed chili pepper flakes
• Parsley
• Salt/pepper

1. Cook pasta like normal.

2. In a large sauté pan drizzle about 5-6 tbs olive oil over medium heat.

3. Toss in chopped cloves of garlic and chili peppers. Sauté until slightly golden brown and fragrant.

4. Toss cooked pasta in and add fresh chopped parsley. Salt and pepper to taste. Top with fresh grated parmesan cheese. Serve.

This simple, yet full of flavor traditional pasta dish will easily become one of your go to weeknight meals. 

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Serves: 2+

Banger and Mash Hand Pie

 

Banger and Mash Hand Pie

      I was craving something simple and yet slightly Irish/English that I could easily make. I have always loved Bangers and Mash but didn't feel like having the traditional sit down meal. This is one of the perfect weeknight meals that you can whip up in a hurry for the family or for yourself if on the go. Great flavors all in one handful. Banger and Mash Hand Pie

Ingredients:

• 2-4 Bangers casing removed, (I used Brats as that is what I had)
• 1/2 white onion sliced
• Left over mashed potato
• 1 store bought pie crust
• 1 tbs Balsamic vinegar
• 1 tbs Sugar
• 1 tsp dried Thyme
• Salt/Pepper

1. In a large skillet over medium heat sauté onions in a bit of butter until caramelized. 

2. Add in a splash of balsamic vinegar and 1 tbs sugar to help the caramelizing process and give some more flavor the the onions.

3. While doing this you can push them off to the side and toss in the bangers to brown. Break up the sausage into pieces.

4. Now roll out your store bought pie crust and cut into about 6 inch diameter circles using a cup, cutter, or bowl. Should get about 6. Do another pie crust the same way so to get tops for each pie. Total 12 in all.

5. Take a spoon full of leftover mashed potatoes and spread in the center.

6. Top with some sausage/onion mixture and cover with another pie crust.

7. Crimp the sides with a fork and slice 2 slits in the top of each one for steam to release.

8. Cook in a 350 F degree oven for roughly 20 minutes or until golden brown.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2+

The perfect little Irish/English hand pies on the go. Will definitely make these again. 

Chocolate Fettuccini

      I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. 

 

Ingredients:

• 3/4 cup flour
• 1 1/2 tbs cocoa powder
• 3 eggs
• 3 strips bacon
• 2 tbs butter
• 1 Sage leaf
• Arugula
• Salt/Pepper

Make the pasta

1. Combine flour and cocoa powder in a large bowl.

 

2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.

 

    Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.

 

3. Roll out dough into pasta using pasta machine.

 

4. Cook in boiling water until al dente.

Sauce

1. In large skillet brown bacon. Remove, drain, and chop into small pieces. 

2. In same skillet melt 2 tbs butter and sauté until turning brown.
3. Stir in diced sage leaf. Then toss in arugula and wilt.
4. Toss bacon back in. Toss with freshly cooked pasta. Serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2+ 

    This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try.  

 

Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Eleanor's Broccoli Chowder

Eleanor's Broccoli Chowder

     This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. Eleanor's Broccoli Chowder.

Ingredients:

• 2 cup cubed potatoes
• 1 cup sliced carrots
• 1 cup diced celery
• 16 oz chicken broth
• 1 cup milk
• 13 oz canned corn
• 8 oz cheese whiz
• 1 bunch broccoli florets
• Salt/ pepper

1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.

2. Add in drained corn and bring to a low boil.

3. Add in broccoli and cheese whiz.

4. Cook for 15 minutes simmering on low.

5. Add in milk and stir. Salt and pepper to taste and serve.

     This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Serves: 4+

Carbonara

CARBONARA

The quintessential Roman dish. That true to roots Italian delicacy. That dish that Americans have turned into a cream base. What is it? Carbonara!!! Delicious, Rich, Simple, and only 4 ingredients.

Ingredients:

• 2 eggs
• 1/2 cup Parmesan Reggiano
• Black pepper
• Sliced guanciale
• Spaghetti

1. In a large saute pan, dice up about 1/4 cup of fresh guanciale into small dime size bites. guanciale is the cheek of the pig that has been cured. Saute until crisp and brown. Remove and let drain on a paper towel.

2. In a small bowel whisk together the eggs, Parmesan Reggiano cheese and lots of black pepper.

3. Once pasta is cooked. remove hot pan from stove you cooked gaunciale in and toss it back in. Toss in pasta and stir. Then quickly mix in the egg mixture to coat the pasta. Serve with more fresh cheese on top.

This is simple, delicious, and very RICH. You will never go back to eating a fake cream sauce version again.

Prep Time: 5 min
Cook Time: 10 min
Serves: 2

Ricotta Spinach Pistacchio Pesto

Ricotta Spinach Pistachio Pesto

    Here is one of those dishes you sort of come up with impulsively. I went into my fridge one evening and noticed I had left over ricotta and some spinach in a bag. I also typically have pistachios lying around. "Here's a good idea, why not combine them into a delicious new pesto sauce for fresh pasta?" This turned out to be one of those flavor combinations that saved the day. Ricotta Spinach Pistachio Pesto.

Ingredients:

• 1/2 cup ricotta cheese
• 1-cup fresh baby spinach
• 1/2 cup pistachios
• Parmesan cheese
• Garlic
• Pasta of choice

1. In a blender combine ricotta, spinach, pistachios, Parmesan cheese, and garlic and blend until creamy. Add oil if needed to thin out a bit.

2. Cook pasta as normal and then stir with the pesto sauce.

3. Top some crushed pistachios and Parmesan cheese.

As weird and interesting that this pasta dish is, the flavor combination was amazing....

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2+

Irish Shortbreads (Leonas)

   

Irish Shortbreads

      So these traditional Irish Shortbreads were made in honor of my Irish grandmother Leona. I made these for Christmas and have since made them again because they are so good. The tribute to Leona has to do with not only the cookie itself but also the addition of the flavor, grapefruit. The reason behind this is that every Sunday morning growing up, after mass, everyone in the family would gather at grandma and grandpa Binns' for a big breakfast. Each breakfast typically consisted of everything from eggs, bacon, ham, sausage, toast, coffee, and initially started with a nice plate of a half a grapefruit. Never a fan of the fruit, even with sugar sprinkled on top, but thought I would add the flavor to brighten up these cookies. Irish Shortbreads (Leonas).

Ingredients:

• 2 sticks of Irish butter
• 1/2 cup sugar
• 2 1/2 cups flour
• 1 large grapefruit zest and 2 tbs juice

1. Preheat oven to 300 degrees.

2. In large mixer cream together softened butter and sugar.

3. Add in zest of large grapefruit and tbs juice.

4. Slowly mix in the flour in small batches until it forms a ball.

5. Roll out onto floured surface until about 1/4 inch thick and cut into shapes using cookie cutter.

6. Bake about 30 minutes. 

     These cookies are so delicious. Very buttery and silky with a perfect crisp to them. The addition of the citrus gives them that slight freshness when you bite into them. Give them a try!

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 20-30 cookies.